Indian Coconut Vegetable Curry

Name: Indian Coconut Vegetable Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 5 servings
Cuisine: Indian,Asian
Ingredients: 1 medium onion, chopped; 3 cloves garlic; 1 tablespoon minced fresh ginger; 1 medium jalapeno, or other green chile, seeded; 1 tablespoon vegetable oil; 1/2 teaspoon turmeric powder; 1/2 teaspoon ground coriander; 1 teaspoon cumin; 1 teaspoon curry powder; 1/2 head cauliflower, chopped; 1 cup green beans; 1 carrot, sliced; 1 medium yellow or green zucchini, sliced; 1 cup coconut milk; 1/2 teaspoon kosher salt, or to taste; White or brown rice, for serving

An Indian-inspired, simple, and satisfying vegan and gluten-free vegetable curry is prepared with creamy coconut milk.

⭐ 4.1 (76 reviews) Prep: 10 minCook: 25 minTotal: 35 minYields: 5 servings

Category Tags:

Entree Dinner

Cuisine Tags:

Indian Asian

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Instructions

Process onion, garlic, ginger, and green chili in a food processor until mostly smooth.
In a large skillet, heat the processed mixture with vegetable oil over medium heat for 1 to 2 minutes, stirring frequently.
Stir in turmeric, coriander, cumin, and curry powder; cook for 1 minute.
Add cauliflower, green beans, carrot, zucchini, and coconut milk; mix well and season with 1/2 teaspoon salt, or to taste.
Cover and simmer over medium-low heat for at least 20 minutes, until vegetables are tender.
Serve the curried vegetables over rice.

Nutritional Info (per serving)

Calories: 167 kcal

Carbohydrate: 13 g

Cholesterol: 0 mg

Fiber: 4 g

Protein: 4 g

Saturated Fat: 9 g

Sodium: 243 mg

Sugar: 4 g

Fat: 13 g

Unsaturated Fat: 0 g